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Pumpkin Baked Oatmeal – 2 Ways + VIDEO

9/7/17

This Pumpkin Baked Oatmeal Recipe is an easy make-ahead breakfast that can also be made into oatmeal cups for on-the-go eating! Full of cozy flavors, it comes together in just one bowl using healthy ingredients. Gluten free & refined sugar free. Plus recipe video.

When it comes to breakfast, oatmeal will forever be my absolute favorite way to start the day.

This Pumpkin Baked Oatmeal is full of cozy autumn spices and starts off with the same base as my Cinnamon Apple Baked Oatmeal. If you’re a fan of pumpkin baked goods, this one is loaded with a good heaping of pumpkin puree and pumpkin pie spice.

If you’ve never tried baked oatmeal before, you’re in for quite a treat! It’s so much easier to bake in a dish instead of cooking it in a pot.

This pumpkin baked oatmeal also makes a hearty and healthy breakfast and you can freeze any leftovers to enjoy throughout the week. That means you can easily make a big batch and then reheat smaller portions when you’re ready to serve.

And you can even divide the batter into muffin-tins to make these easy grab-and-go oatmeal cups. The oatmeal cups are perfect for making ahead and taking along to work or school.

Pumpkin Baked Oatmeal with Chocolate and Pecans - the perfect easy make-ahead breakfast or brunch for fall! Best of all, make them into oatmeal cups for on the go. Full of cozy warm flavors and comes together in just one bowl using healthy and wholesome ingredients. Gluten free & refined sugar free.

In a large bowl, whisk the eggs and milk until combined. Stir in pumpkin, maple syrup, vanilla, pumpkin pie spice, flax seeds, and baking powder. Gently fold in oats and then 3/4 cup of chopped nuts and chocolate.

Spread batter evenly into pan (or muffin tins if using) and top with remaining nuts and chocolate.

Bake in preheated oven for 35-40 minutes (25-30 for oatmeal cups), or until the oatmeal is set and the center is no longer jiggly or a toothpick comes out clean.

Remove from the oven and serve with maple syrup and any other desired toppings.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Hi, I'm Kelly. I'm a mom of two who shares healthier and authentic Asian recipes I grew up making. Plus low carb & family friendly recipes. AboutWork With Me